If the restaurant, foodservice, and lodging industry is going to compete for talent, then leaders must create a workplace culture that works for all people. To do that, managers need to understand the lived experiences of their employees and guests by becoming culturally fluent. Speaking another “culture” is a skill that can be learned. 

Gerry Fernandez, President of MFHA -The Multicultural Foodservice & Hospitality Alliance, will illustrate how culturally responsive practices and training can increase employee engagement, improve recruiting results, and build employee retention even during a pandemic.